1 packet of active dry yeast (15 g)
1/2 cup of sugar
2 1/4 cups of warm milk
2 eggs
1/3 cup of vegetable oil
1 teaspoon of salt
1 cup of low-fat milk
7 cups of all-purpose flour
Oil for brushing
1 1/2 cups of confectioners' sugar
1 teaspoon of cinnamon
1 packet of active dry yeast (15 g)
1/2 cup of sugar
2 1/4 cups of warm milk
2 eggs
1/3 cup of vegetable oil
1 teaspoon of salt
1 cup of low-fat milk
7 cups of all-purpose flour
Oil for brushing
1 1/2 cups of confectioners' sugar
1 teaspoon of cinnamon
Dissolve the yeast, combine with sugar and warm milk
Let it rest for 5 minutes
Let it rise for about 1 hour and 30 minutes
Mix until dissolved
Add eggs, oil, salt, low-fat milk, and 2 cups of flour
Beat in a mixer on medium speed for about 2 minutes
Add the remaining flour and knead on a floured surface until you get a smooth dough that's easy to handle
Place the dough back in the bowl, cover it, and let it rise again until it has doubled in volume (about 1 hour and 30 minutes)
Divide the dough into 2 parts
On a floured surface, roll out each part into a rectangle of 45 x 40 cm
Brush the surface with oil
Sprinkle half of the confectioners' sugar and cinnamon over each mass
Roll up like a croissant, applying even pressure
Cut into pieces of 2.5 cm
Brush all sides with oil
Place the pieces in 2 baking dishes: one of 34.5 x 25 cm and another of 30 x 20 cm, greased with butter
Leave about 2 cm of space between each piece
Let it rise again for about 1 hour
Bake in a preheated oven at 200°C for 20 minutes, or until golden brown
Yield: 28 rolls
Per serving: 200 calories
